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Effect of storage temperature and type of slurry on survivability of Salmonella
Halina OLSZEWSKA
Krzysztof SKOWRON
Abstract
The aim of this study was determination of the inactivation rate of Salmonella Senftenberg W775 and Salmonella Typhimurium in cattle and swine slurry stored under laboratory conditions at 4 and 20°C. Salmonella bacilli underwent constant, gradual elimination from the slurry during its storage. This process occurred more efficiently in samples stored at 20°C than at 4°C. At both studied temperatures elimination of bacteria was faster in swine slurry than in cattle. Shorter survivability in research material, in both temperature variants and kinds of slurry, showed Salmonella Typhimurium.
Keywords
salmonella senftenberg w775; salmonella typhimurium; slurry; survivability; storage temperature
Hrčak ID:
104155
URI
Publication date:
18.6.2013.
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